Summer Chopped Salad provides fun, fruit salsa


Summertime is salad time, and this week’s light Summer Chopped Salad is great for lunch at the office or as a side dish for your July Fourth festivities.


The salad is an unusual combination of summer ingredients – including farm-stand tomatoes, watermelon, feta and arugula, all flavored with jalapeno and lime.

What I love about this salad is that the juices from the watermelon and tomatoes combine with lime juice and honey to make a dressing for the arugula. There’s no additional dressing to pack separately. A drizzle of olive oil just before serving is a nice addition, but the salad is delicious either way.

Besides topping the arugula (or other salad greens if you’re not a fan of arugula), the watermelon and tomato mixture also makes a cool fruit salsa that you can serve with tortilla chips.

If you’re making the salad ahead, be sure to pack the watermelon component, arugula and feta separately and combine just before serving.


2 cups diced, seeded watermelon

1½ cups diced farm-stand tomatoes

Seeded and chopped fresh jalapeno, to taste

1 medium shallot, peeled and finely chopped

Zest and juice of 1 lime

2 tablespoons honey

Salt and pepper, to taste

4 ounces crumbled regular or reduced-fat feta cheese

1 bag baby arugula

Good quality extra-virgin olive oil, to drizzle over each salad, optional

Combine watermelon, tomatoes, jalapeno, shallot, lime juice and honey in a container with a tight-fitting lid.

Season to taste with salt and pepper. Cover and refrigerate several hours or overnight.

When ready to serve, place a handful of arugula into the bottom of each salad bowl. Top with some of the watermelon mixture. Sprinkle with feta and drizzle with the olive oil, if using.

Makes 6 salads.

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Watch Karin prepare the recipe on WJBF-TV 6 (ABC) at noon Tuesday and during Good Morning Augusta on Wednesday.